Baked Potato Recipe

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The Perfect Crispy-Skin Baked Potato

This recipe focuses on the high-heat method to ensure the skin is salty and crunch while the inside remains light and fluffy.

  • Prep time: 10 minutes

  • Cook time: 55 minutes

  • Servings: 4 potatoes

Ingredients

  • 4 large Russet potatoes (scrubbed and dried thoroughly)

  • 2 tbsp Olive oil (or melted butter)

  • 1 tsp Kosher salt (coarse salt is best for texture)

  • ½ tsp Black pepper (freshly ground, optional)

Classic Toppings:

  • Salted butter

  • Sour cream

  • Shredded sharp cheddar cheese

  • Fresh chives or green onions

  • Crispy bacon bits

Instructions

  1. Heat the Oven: Preheat your oven to 425°F (220°C). Using a high temperature is the “secret” to getting that potato-skin-chip texture on the outside.

  2. Prep the Spuds: After washing and drying the potatoes completely (moisture on the skin will lead to steaming rather than crisping), pierce each potato 3–4 times with a fork.

  3. Season: Rub each potato generously with the olive oil until fully coated. Sprinkle the kosher salt and pepper over the entire surface.

  4. The Bake: Place the potatoes directly on the center oven rack for maximum air circulation. (You can place a baking sheet on the rack below to catch any stray oil drips).

  5. Timing: Bake for 50–60 minutes. Flip them once at the 30-minute mark to ensure even browning. They are done when the skin is crackly and a knife slides into the center with zero resistance.

  6. The Reveal: Remove from the oven and let them rest for 2–3 minutes. Use a knife to slice a long slit down the center. Use a towel to grab the ends and “pop” the potato open by pushing inward—this releases the steam immediately so the interior doesn’t get gummy.

  7. Fluff and Serve: Use a fork to mash and fluff the insides before adding a heavy pat of butter and your desired toppings.

Three Ways to Level Up Your Toppings

  • The Broccoli-Cheddar: Top with steamed broccoli florets and a quick homemade cheese sauce (or just plenty of melted sharp cheddar).

  • The Chili-Loaded: Pour a ladle of warm chili over the fluffed potato and top with red onions and pickled jalapeños.

  • The Mediterranean: Skip the butter and top with a dollop of Greek yogurt, a squeeze of lemon, and a sprinkle of dried oregano.

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